In large bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.
In liquid measure, whisk water with sour cream. Drizzle over flour mixture, tossing briskly with fork and adding a little more water if necessary, until ragged dough forms.
Divide in half; press into 2 discs. Wrap; refrigerate until chilled, 30 minutes. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 1 month.)
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Sour cream pastry. Prep . 15 Add sour cream and egg I have been using this recipe since it came out and it is absolutely the best pastry recipe ever.
Double-Crust Sour Cream Pastry. By The Canadian Living Test Kitchen. Source: Canadian Living Magazine: October 2007; Holiday Celebrations: 2007 + Add to my recipe box
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pastry recipe for double crust pie
Double-Crust Sour Cream Pastry. By The Canadian Living Test Kitchen. Source: Canadian Living Magazine: October 2007; Holiday Celebrations: 2007 + Add to my recipe box
1 recipe pastry for a 9 inch double crust pie
Double-Crust Sour Cream Pastry. Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is. http
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